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1
Combine rum with citron, orange peel, raisins and currants and let stand for 1 hour.
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2
Drain, RESERVING rum and fruit.
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3
Dissolve yeast in lukewarm water, sprinkle with 1 tablespoon sugar and set aside in a warm place for 10 minutes, or until foamy.
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4
Scald milk with 1 cup granulated sugar, salt and butter.
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5
When butter melts, cool to lukewarm.
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6
Add lemon rind, 2 tablespoons reserved rum and almond extract.
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7
Stir in yeast and 2 cups flour.
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8
Mix well and set in warm corner for 30 minutes, or until the mixture bubbles.
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9
Stir in eggs and work in as much remaining flour as need to make a soft, light dough that does not stick to your hands.
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10
Dredge drained fruit lightly with flour.
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11
Turn dough onto floured board and knead until dough blisters and is smooth and elastic.
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12
Knead in fruits and nuts only until well distributed.
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13
Gather into a ball, place in a floured bowl and dust top lightly with flour.
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14
Cover loosely and let rise in a draft-free corner for 1 hour, or until doubled in bulk.
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15
Punch dough down, divide into thirds and set aside for 10 minutes.
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16
Lightly roll each third of dough into an oval about 3/4i nch thick.
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17
Brush top of each oval with a little melted butter and sprinkle with a tablespoonful or two of granulated sugar.
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18
Fold each oval lengthwise, almost in half, so that edges do not quite meet.
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19
Press closed.
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20
Slide loaves onto a lightly buttered baking sheet, brush tops with melted butter and let rise in draft-free corner for 1 hour, or until almost doubled in bulk.
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21
Bake in preheated 375 F. oven for about 1 hour, or until golden brown and hollow-sounding when tapped on bottom.
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22
Cool slightly, but while still warm, brush tops with melted butter and dust with confectioners' sugar.
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23
Cool completey and dust with confectioners' sugar again before slicing.
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24
Serve thinly sliced, with or without butter.
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25
To store, place in plastic bags and tie closed, or wrap in double thickness of aluminum foil.
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26
Makes 3 loaves Vanilla Sugar Place 1 pound confectioners' or granulated sugar in a jar with 2 or 3 vanilla beans.
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27
Close jar tightly and let stand for 48 hours before using.
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28
Replenish sugar as it is used up.
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29
Use as called for in individual recipes.
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30
Beans need replacing only after 4 or 5 months.
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31
Visions Of SugarPlums
